Less salt in certain foods, sugar contents remain unchanged The salt content in bread was on average 19 percent lower compared to 2011. In addition, certain types of sauces, soups, canned vegetables and pulses, and crisps had a lower salt content.
RIVM recommends more stringent EU standards BPA More stringent European standards for safe exposure of workers and consumers to bisphenol A (BPA) were proposed in 2014 and 2015.